I absolutely love this recipe because the poppy seeds add a delightful crunch and the apricot jam gives the cake that perfect sweet and tangy finish that keeps me coming back for more. Plus, it’s such a nostalgic process to make, watching the ingredients come together and fill the kitchen with the warm, comforting aroma of freshly baked goodness.
The distinctive taste of poppy seeds shines in this German Poppy Seed Cake. It has a rich, nutty flavor and is satisfyingly good.
The cake’s creamy, buttery crumb contains a good dose of sweet granulated sugar and a hint of vanilla extract. Poppy seeds aren’t the only unusual ingredient in this cake.
It’s also flavored with a touch of apricot jam, which adds a layers of delightful tang to the cake. This cake is both delicious and satisfying.
Ingredients
Poppy Seeds:
Loaded with fiber, calcium, and magnesium, and boasting a delightful, nut-like taste.
Milk:
Provides moisture, protein, and flavor.
Unsalted Butter:
Provides depth of flavor and creates a tender crumb.
Granulated Sugar:
It harmonizes and adjusts the sweetness and flavor profile of the cake.
Eggs:
With added protein, bind ingredients and provide structure.
Apricot Jam:
Provides sweet fruitiness and a touch of tartness.
Ingredient Quantities
- 1 cup poppy seeds
- 1 1/2 cups milk
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup apricot jam
- Powdered sugar, for dusting (optional)
Instructions
1. Set your oven to 350 °F (175 °C) to warm up. While it’s heating, get prepared to bake by greasing a springform pan that is 9 inches (2
2.9 centimeters) from edge to edge.
2. In a small saucepan, warm the milk over medium heat until it’s just this side of boiling, then add the poppy seeds and let them steep as the mixture cools to room temperature.
3. In a big mixing bowl, blend the softened butter and the granulated sugar thoroughly until they are light and fluffy. Together, they form the structure of the basic cake.
4. Incorporate the eggs into the butter mixture one by one, mixing thoroughly after each addition and ensuring that the eggs are beaten into the mixture and that the mixture is well-beaten before the addition of the next egg.
5. In a separate bowl, combine and mix well the flour, baking powder, and salt.
6. Slowly incorporate the dry ingredients into the wet ingredients, stirring until the mixture is just combined.
7. Incorporate evenly the poppy seed and milk mixture.
8. Transfer the batter to the springform pan lined with parchment and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
9. When the cake is still warm, spread the apricot jam evenly over the top.
10. Let the cake cool fully in the pan, then take it out of the pan; you can dust it with powdered sugar if you want to, cut it into pieces, and serve.
Equipment Needed
1. Oven
2. 9-inch (22.9 cm) springform pan
3. Parchment paper
4. Small saucepan
5. Medium mixing bowl
6. Large mixing bowl
7. Hand mixer or stand mixer
8. Measuring cups and spoons
9. Spatula
10. Wooden spoon or whisk
11. Toothpick
12. Cooling rack
13. Brush or spoon (for spreading apricot jam)
14. Sifter or fine sieve (for powdered sugar, optional)
FAQ
- What can I use if I don’t have apricot jam?If you prefer a less sweet cake, you can leave out apricot jam and use another fruit jam such as peach or orange marmalade. These are all good substitutes for apricot jam.
- Can I use salted butter instead of unsalted?Certainly, but you might consider cutting the salt down to 1/4 teaspoon to keep the flavors in harmony.
- Is there a substitute for poppy seeds?While poppy seeds are essential for achieving the original taste, if you need to swap them out for any reason, chia seeds or finely ground nuts would still work well in this recipe to give it the same textured feel and a slightly different nutty flavor.
- How do I know when the cake is done?A toothpick inserted into the center of the cake will come out clean when the cake is finished baking. The top of the cake will also be a light golden brown.
- Can this cake be made gluten-free?One possible substitute is a gluten-free flour blend made from rice flour, potato starch, and tapioca flour. It is important to keep in mind, however, that the texture of your food may not be completely the same as when you use all-purpose flour.
- Is it necessary to soak the poppy seeds in milk?Indeed, it is very important to soak the poppy seeds before using them in the cake, not just because of the flavor they contribute but also because they hold the key to a very specific, very pleasant texture. Poppy seeds have a crunchy quality that some may describe as nutty, but unless they are ground, the flavor won’t be released. And if baking with them wasn’t enough, this cake packs a serious poppy seed punch.
Substitutions and Variations
Poppy seeds: Substitute with chia seeds. For a similar texture. The flavor will differ.
Milk: Replace with almond milk or oat milk for a non-dairy selection.
Coconut oil or margarine can replace unsalted butter in a dairy-free recipe.
Coconut sugar or honey can be used in place of granulated sugar, but be mindful that they may impart a different flavor. Coconut sugar is more similar to granulated sugar in taste and texture, but honey will create a different flavor profile altogether.
Apricot spreadable fruit: For a different fruit profile, try using peach or orange marmalade.
Pro Tips
1. Poppy Seed Steeping: To enhance the flavor and texture, consider steeping the poppy seeds in warm milk overnight in the refrigerator. This will allow the seeds to absorb more moisture and soften further, creating a richer flavor profile.
2. Room Temperature Ingredients: Ensure the eggs and butter are at room temperature before mixing. This will help them blend more evenly with the sugar, resulting in a smoother batter and a more tender cake.
3. Avoid Overmixing: When combining the dry ingredients with the wet ones, mix until just combined. Overmixing can lead to a dense cake because it activates the gluten in the flour.
4. Apricot Jam Layering: For an extra kick of apricot flavor, you can gently warm the jam before spreading it on the cake. This will make it easier to spread and will enhance the glaze-like quality on top of the cake.
5. Enhance the Glaze: If you want to add a professional touch to the cake, after applying the apricot jam, you can brush a little bit of melted butter over the jam layer. This will give it a glossy finish and enrich the flavor.
German Poppy Seed Cake Recipe
My favorite German Poppy Seed Cake Recipe
Equipment Needed:
1. Oven
2. 9-inch (22.9 cm) springform pan
3. Parchment paper
4. Small saucepan
5. Medium mixing bowl
6. Large mixing bowl
7. Hand mixer or stand mixer
8. Measuring cups and spoons
9. Spatula
10. Wooden spoon or whisk
11. Toothpick
12. Cooling rack
13. Brush or spoon (for spreading apricot jam)
14. Sifter or fine sieve (for powdered sugar, optional)
Ingredients:
- 1 cup poppy seeds
- 1 1/2 cups milk
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup apricot jam
- Powdered sugar, for dusting (optional)
Instructions:
1. Set your oven to 350 °F (175 °C) to warm up. While it’s heating, get prepared to bake by greasing a springform pan that is 9 inches (2
2.9 centimeters) from edge to edge.
2. In a small saucepan, warm the milk over medium heat until it’s just this side of boiling, then add the poppy seeds and let them steep as the mixture cools to room temperature.
3. In a big mixing bowl, blend the softened butter and the granulated sugar thoroughly until they are light and fluffy. Together, they form the structure of the basic cake.
4. Incorporate the eggs into the butter mixture one by one, mixing thoroughly after each addition and ensuring that the eggs are beaten into the mixture and that the mixture is well-beaten before the addition of the next egg.
5. In a separate bowl, combine and mix well the flour, baking powder, and salt.
6. Slowly incorporate the dry ingredients into the wet ingredients, stirring until the mixture is just combined.
7. Incorporate evenly the poppy seed and milk mixture.
8. Transfer the batter to the springform pan lined with parchment and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
9. When the cake is still warm, spread the apricot jam evenly over the top.
10. Let the cake cool fully in the pan, then take it out of the pan; you can dust it with powdered sugar if you want to, cut it into pieces, and serve.
